Experts say most produce travels about 1,500 miles before hitting your plate. And by the time it gets there, it might carry pesticides, microplastics, and fewer nutrients than when it left the farm.
But now families are flipping the script — growing fruits and veggies right in their own front yards. They’re fresh, they’re local and they never saw a truck or plastic bag!
RELATED: Expert vegetable garden advice in our Home Grown series
“We grabbed a carrot the other day. My kids love ‘em. That’s their favorite thing,” said Jason Victor.
His family is growing their own groceries, and some for their neighbors, thanks to a nonprofit called Edible Landscapes, focused on turning unused lawn space into food-producing gardens.
“There’s a lot of yards, a lot of yard space that is underutilized,” said Alexander Luna, chief program officer at Edible Landscapes.
According to the USDA, about 60% of fruits and vegetables in U.S. grocery stores are imported and may spend up to two weeks and 1,500 miles in transit. So what can you do about this?
“Growing your food is the best way to take control of your life,” explained Luna.
He has a few beginner tips: Your garden needs 6 to 8 hours of sunlight.
And start small. A 4x8 raised bed can yield 100+ servings of fresh produce per season, and that can add up to more than $600 of savings at the store.
Luna also said to skip store-bought fertilizers and focus on chemical-free soil.
Gardening isn’t just good for your wallet. Blue Zones research shows people who garden regularly live longer, report lower stress, and stay more active into their 90s.
So, if you’re thinking of giving it a try, Luna has one more piece of advice:
“No. 1 is: Just do it,” he said.
It’s a simple start that can grow into something much bigger.
The cost of an edible landscape can range from under $500 for a DIY setup to around $2,000 for a full install with plants and irrigation.
And if you think you missed prime time planting season, fall is a perfect time to plant vegetables that pack a serious nutritional punch. From fiber-rich roots like beets and parsnips to leafy powerhouses like kale, collards, and spinach.
Even cold-hardy greens like broccoli and Brussels sprouts can thrive this time of year, loaded with vitamins, minerals, and plant-based goodness.
ICYMI, Jen Waugh shared some advice from an expert (her mom) on starting your own vegetable garden in our Home Grown series. You can find all those stories here.